Chicken Haleem with home made naan

haleem naan



Chicken Haleem

300g Chicken

2 cups red lentils

2 cups brown lentils

1 cup oats

one onion

2 tomatoes

1tbsp garlic paste

1 tbsp ginger paste

cinnamon stick

black cardamon

5 cloves

5 black peppercorns

crushed red chillis (to taste)

salt (to taste)

2 green chillis

2 tsp dhaniajeera powder

2 tsp whole cumin

1tsp garam masala

fresh coriander




rinse and soak lentils and oats

Heat oil in pan and brown onions

add cumin, cloves, cinnamon, cardamon, ginger and garlic, salt,

fry for a few min then add tomatoes and red and green chillis

when oil is separated from tomatoes add chicken

after a few more min add drained lentils and oats then mix well.

Cover with water to the top of the pan.

Leave on a medium – low heat for 40-50 mins or until chicken is tender and falling of the bone.

Remove chicken from the pan.

take chicken of the bone.

return bones to pot for flavour

Put chicken pieces in to a food processor, ladle in lentils until food processor is at maximum capacity. (all lentils wont fit in most food processors)

Blend until chicken is shredded.

return chicken mixture to pan.

Put on high heat until right consistency is achieved.

remove bones from pan.

Add garam masala and chopped coriander.


put mixture back



(I got this recipe of a lovely sister living in South Africa, from a forum so feel as if I should give credit! jazakallah khayr Zesty!)

For a FULL recipe (which makes 8 small or 5 big naans) you will need:
2cups self raising flour
2cups plain flour
50ml plain yogurt
1 tsp salt
1 tsp instant yeast
warm water to knead the dough.

Mix all the dry ingredients plus the yogurt together

slowly add in the warm water to make a soft and pliable dough. BE CAREFUL not to put too much water in because the reaction of the yeast and the yogurt makes the dough more sticky and wet than chappati!

Cover and seal well and leave for a few hours till dough rises in a warm place. (or check reccomended time on yeast packet, it should double in size)
Divide the balls into however many naans you want

Roll naans in to circular shape (should be slightly thicker than roti) pull one end of the naan to give it a “teardrop”shape.


This is where my method and Zesty’s differ! I tried to cook in oven and didnt really work so I made mine on tava!

Oven method

“Prick with a fork, add a little ghee and put into a preheated oven (on the highest temp).

Turn naan over after about a minute or 2 (or when you see it puffing up) and then turn again depending on how brown you want it. This naan gets done VERY quickly so you need to be watching it all the time!! It only needs a couple of minutes on either side. Wrap in a cloth to keep warm and soft.”


Tava (skillet) method

get the tava piping hot

cook like chappati, but it will be quicker

-place on tava until bubbles appear all over (will be a lot more bubbly than roti)

-using tongs  turn and leave for 20-30 secs until smaller bubbles appear under the surface

– remove skillet from flame use the tongs to put the naan directly on the flame, it should puff up like roti

– remove from heat, place on cloth and rub butter in to naan.


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